How To Make: French Red Velvet Macarons With Cream Cheese Buttercream

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I’ve always been a huge fan of macarons! And yes, I have tried every flavor macarons from Ladurée. Recently, I looked at a number of baking websites to learn how to make these delicious treats and a lot of them were inconsistent. This resulted in my macarons looking different each time I tried to make them. So after a few times of trial and error, I finally found the correct and easy method to make French macarons!

INGREDIENTS  for 20 Macarons

Red Velvet Macaron Shells

1 cup powdered sugar (confectioner’s sugar)

1/2 cup almond meal/flour

1 tablespoon unsweetened cocoa powder

Pinch fine salt

2 large egg whites

3 tablespoons granulated sugar

1/4 teaspoon pure vanilla extract

1/2 teaspoon liquid red food color

Cream Cheese Buttercream

4 tablespoons unsalted butter (room temperature)

4 oz cream cheese (room temperature)

1/2 teaspoon pure vanilla extract

1 1/2 cup powdered sugar

Equipment

Baking pans

Parchment paper or silpat liners

Sifter

Handheld electric mixer

Rubber or wooden spatula

Piping bags fitted with 1/2-inch round tip

Instructions for the cream cheese buttercream filling

Step 1: Use the handheld electric mixer to beat together the cream cheese, butter and pure vanilla extract. Once they are mixed together, add the powdered sugar and beat until smooth. Put this mixture into a piping bag and cut the tip of it off when the macarons are ready to be filled.

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Instructions for macaron shells

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Step 1: Get your baking pans and line it with either your parchment paper or silpat liners. I recommend investing in a silpat just because I’ve had the best results with the silpat liner. They sell them for under $20 on Amazon.

Step 2: Fill a bowl or cup with warm water from the faucet and put your 2 large eggs in there. The reason for this is because macarons come out the best when using room temperature egg whites. The eggs should be room temperature once they do not feel hot or cold to the touch. Once they are at room temperature, separate the egg whites from the yolk (you don’t need egg yolks in this recipe) and put them in a medium bowl.

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Step 3: In another medium bowl,  sift all your dry ingredients (powdered sugar, almond meal/flour, unsweetened cocoa powder, and salt) with your sifter.

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Once these are sifted thoroughly, mixed them all together (pictured below).

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Step 4: Go back to your egg whites in the medium bowl and use a handheld electric mixer to whip them on low. Once they start to look foamy (picture below), put in a third of the granulated sugar.

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Mix for another minute and put in another third of the granulated sugar. After another minute of mixing, put in the rest of the granulated sugar and whip on high. Once the egg whites look stiff and glossy (pictured below), put in the pure vanilla extract and liquid red food color.

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Whip on high until your mixture has stiff, glossy and high peaks (pictured below). This mixture is now called meringue.

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Step 5: Once your meringue is done, pour about a third of your mixed dry ingredients into it and use your rubber or wooden spatula to fold the dry ingredients into the meringue. Keep pouring the rest of your dry ingredients by thirds and continue folding.

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**This is the most important step** Fold until your mixture has a smooth and shiny surface and flows like lava (pictured below). If you under mix, your macarons will end up cracking. If you over mix, your macarons will turn out flat. So be really mindful of this step. It took me a few times to get the perfect mixture so do not worry if you don’t get it the first time! Practice makes perfect.

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Step 6: Pour the batter into a piping bag fitted with a round tip. Then get your baking pans and pipe 1 inch circles of the batter onto your parchment paper or silpat liners. Leave some space in between each macaron to avoid them from merging together. Once you are done piping, take your baking pan and tap it on the countertop a few times to get rid of any air bubbles.

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Step 7: Let the piped out macarons sit in room temperature for about 15-30 minutes until they are dry to the touch. **This is important** If you do not let them dry, your macarons will not have that pretty macaron shape.

Step 8: Pre-heat the oven to 300F. Once it reaches this temperature, put in your dry-to-the-touch macarons and let them bake for 10-15 minutes.

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Step 9: Take them out after they are done and let them cool for 30 minutes. **This is important** If you do not let them cool, the macarons will not be easy to flip over and will stick to the parchment paper or silpat.

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Step 10: Once the macarons are cooled, take your cream cheese buttercream filling and pipe it onto half of the macaron shells. Then stick two macaron shells together to get the finished macaron.

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If you follow these steps exactly, you will have beautiful and tasty macarons. Have fun and enjoy!

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  • Ruth

    yum!!!

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